For brined pork neck, combine ingredients (except pork neck) and 1.75 litres water in a large saucepan over high heat. Bring to the boil, stirring to dissolve salt and sugar, then set aside to cool completely. Place pork neck in brine, weight with a plate and refrigerate to cure (6 hours-overnight).

Drain pork from brine (discard brine), cut into 3cm-thick slices, pat dry with absorbent paper. Heat 40ml oil in a large frying pan over high heat. Add pork in batches and cook, turning once, until golden (1-2 minutes each side), then add to tomato sauce.

04

Wipe pan with absorbent paper, then heat remaining oil over medium-high heat. Add eggplant in batches and cook, turning once, until golden (2-3 minutes each side). Drain on absorbent paper, then arrange over pork, pushing gently into sauce, transfer casserole to oven and roast, covered with a lid, until pork is tender (2½-3 hours).

05

Preheat a grill over high heat. Divide pork and eggplant among 4 to 6 ovenproof dishes, spoon over sauce, scatter with parmesan and grill, in batches, until golden (3-5 minutes). Serve hot with bitter green salad to the side.

This recipe is from the May 2010 issue of Australian Gourmet
Traveller.